9" Gyuto AEBL GT-351

9" Gyuto AEBL GT-351

The Gyuto Chef is the master of the kitchen. It can do any and every job. As the Japanese version of America's western style chefs knife, its performance and function are very similar to the large 10" style french chefs. In form true to Japanese design, the gyuto has been stripped of excess and given a more slender profile. Edge profile allows for a full rocking motion of the blade and the added length allows for clean, single pass cuts through larger proteins. We like to use the word "Softened" when describing the difference in a gyuto profile versus the traditional Western chef knife. Available in our standard, bull nose, and K-Tip designs, you'll be sure to find what you're looking for in your knifes geometry.

AEB-L HC stainless steel allows DHF to design the blade with both high Rockwell hardness abilities and corrosion resistance. This gives the user high performance without the additional maintenance required from pure carbon steel. AEB-L is arguably the nicest culinary stainless steel available today. At 61 HRC this steel has both edge retention and sharpenablity. Many makers push AEB-L to its limits and try to manage a 63+ HRC rating, DHF believes this makes the blades brittle and very difficult to sharpen. As a point of reference, the 'BIG' culinary cutlery companies harden their stainless blades to 52 HRC. We feel that it is important to consider not only 'Out of the box' performance but also the users ability to maintain what is nothing less than a lifetime culinary tool.

All handle materials have the possibility of inclusions and checks, especially the exotic burls. DHF completely stabilizes all of these woods and fills inclusions permanently. We want you to enjoy the unique beauty of the materials with zero concern for durability

weight class - light and agile with center balance point directly under logo.